Source
r/Coffee•
exploding_chemist

[Question] Can someone explain to me why people consider ristrettos to be sweeter than normal espresso shots?

I was reading about ristrettos recently and have found various anecdotal reports of ristrettos being sweeter than normal espresso shots. This trend doesn't make sense to me. A ristretto, from my understanding, would be underextracted compared to a normal shot, making it less bitter/sweet and more sour/salty. Wouldn't having a higher TDS and lower Extraction Yield give a less sweet shot?

http://www.home-barista.com/knockbox/analogy-for-sweet-espresso-t37320-10.html

Posted Jun 13, 2016, 3:18 PM UTC

05
jja619Coffee•

It shouldn't be underextracted if done right. You should grind finer so that you get a smaller volume but in the same time window as your normal shot.

5
timsternater•

dont count out the temperature of the water pre-extraction.

higher temperatures = more acidity lower temperatures = more body

1
Nick_pjPour-Over•

Because if you're under the impression that sweetness is the opposite of bitterness, then you might decide that a less-bitter coffee (ie. ristretto) is more sweet.

1
scptty•

sweeter? Lol you try it. Rule #1 about coffee, no one can know what you actually taste, and you can not know what anyone else actually tastes, and the likelihood you're tasting the same thing is about zero.

1
drewholdChemex•

You're right, it is under extracted. they may be confusing sweetness with acidity as under extraction brings out the sour and acidic notes. its all just based on preference though

0